Jolly Biscuit Ring
3 tablespoons butter
2 tablespoons brown sugar
12 maraschino cherries
1/4 cup chopped nuts
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon cinnamon
3 tablespoons chopped nuts
Heat oven to 400 degrees. Melt 3 tablespoons butter in 9-inch ring
mold. Sprinkle b rown sugar over butter. Arrange cherries in mold;
sprinkls 1/4 cup copped nuts over mixture. Prepare Discuit dough from
Divide dough into 12 pieces; shape into balls. Roll each
in 3 tablespoons melted butter, then in mixture of granulated sugar,
cinnamon and 3 tablespoons chopped nuts. Place in ring mold...if you
have extra sugar/cinnamon-nut mixture, sprinkle over balls in
Bake 25-30 minutes. Invert ring mold immediately onto serving
plate. Serve warm. Makes 12 servings.
Frosty Fruit Cups
2 cups ginger ale
1 16-ounce can frozen orange juice concentrate
1 12-ounce can frozen pineapple chunks
1 cup green seedless graped
1/2 cup Maraschino cherry halves
2 cups cantaloup balls
Combine ginger ale and orange juice concentrate; stir until dissolved.
Pour into small cintainer. Freeze just to a mush, about 1 1/2 to 2
hours. Partially thaw pineapple (some ice crystals should remain).
Combine pineapple with remaining fruit. Stir ginger ale mixture; spoon
into 8 sherbert dishes; top with fruit. Makes 8 servings.